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                    <h4>J. Kenji López-Alt                    </h4>
                    <h6>San Francisco</h6>
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        <p class="show-for-medium-up">J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo <a href="/user/j-kenji-lopez-alt">...</a></p>
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                <p>J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo <a href="/user/j-kenji-lopez-alt">...</a></p>
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            <div class="description-text"><span style="color: rgb(61, 65, 74); font-family: effra, Avenir, &quot;Helvetica Neue&quot;, Helvetica, Arial, sans-serif; font-size: 18px;">Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.</span></div>
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                <div class="recipe-data-item">        <h4>
            Ingredients for <span class="small">4</span>
        </h4>        <ul class='steps double'>            <li><p>1 1/2 pounds large peeled shrimp (about 700g)</p></li>            <li><p>Kosher salt</p></li>            <li><p>1/2 teaspoon baking soda</p></li>        </ul>        <ul class='steps double'>            <li><p>Extra virgin olive oil or butter (optional)</p></li>            <li><p>Aromatics such as garlic, shallots, tarragon, or parsley (optional)</p></li>        </ul></div>
                                <div class="recipe-data-item">    <h4>Directions</h4>
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                    data-title="Direction 1"
                    data-value="{&quot;text&quot;:&quot;Set Anova Sous Vide Precision Cooker to desired temp. Multiple options available to choose from in drop down menu.&quot;,&quot;id&quot;:&quot;6934&quot;}">
                    Set Anova Sous Vide Precision Cooker to desired temp. Multiple options available to choose from in drop down menu.                </p>
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                    data-value="{&quot;text&quot;:&quot;In a large bowl, toss shrimp with 1\/2 teaspoon kosher salt and the baking soda. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.&quot;,&quot;id&quot;:&quot;6935&quot;}">
                    In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.                </p>
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                    data-value="{&quot;text&quot;:&quot;Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame). &quot;,&quot;id&quot;:&quot;6936&quot;}">
                    Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).                 </p>
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                    data-value="{&quot;text&quot;:&quot;Remove shrimp from bag to a paper towel-lined plates. Serve hot, or chill and serve cold.&quot;,&quot;id&quot;:&quot;4183&quot;}">
                    Remove shrimp from bag to a paper towel-lined plates. Serve hot, or chill and serve cold.                </p>
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                        130 F / 54.4 C                    </span>
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                            00:30                        </time>
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                            00:20                        </time>
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                <select style='margin-bottom: 25px;'><option data-option="91" >Translucent and semi-raw with a soft, buttery texture.</option><option data-option="92"selected="selected" >Nearly opaque and very tender with a hint of firmness.</option><option data-option="93" >Barely opaque, moist, juicy, and tender.</option><option data-option="94" >Traditional poached texture with good bounce and a snappy, juicy bite.</option></select>            </div>
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